Fresh Summer Rolls

Peanut sauce:2 garlic cloves, minced1 tablespoon chunk of ginger, peeled and finely chopped2 tablespoons each of tamari, maple syrup, and lime juiceChili powder, to taste1/3 cup peanut butter1/3 cup water (more or less as needed)Rolls:1 cup cooked vermicelli (AKA rice noodles)5-8 rice paper sheets1 carrot1 avocado1/3 cucumber1 cup fresh basil1/2 cup cilantro5-8 kale leaves1/2 red pepperTo make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, sautee the garlic and ginger first to bring out more flavour. Set aside in a bowl. To make the wraps: cut all the veggies into thin strips. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect. Serve with the sauce and enjoy nature's elegant beauty.